Herbed Ricotta with Roasted Cherry Tomatoes

Ahhh people, it's summer and today I'm sharing a simple summer appetizer that's ever so memorable! The roasted tomatoes warm the ricotta, leaving it extra-creamy and slightly garlicky. What an appetizer! Or, how about this? Just pour a glass of crisp, cold white wine and call it dinner ... works for me, how about you?

Real Food, Fresh & Summery. Gorgeous Color. Weeknight Easy, Weekend Special. Low Carb. Naturally Gluten Free.

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This recipe is so quick and easy
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• Herbed Ricotta with Roasted Cherry Tomatoes Made the List!
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A Study in Contrasts

Oh my, there's something so special going on here.

First, think fabulous color.

Then think salty, garlicky, nutty cherry tomatoes still warm from the oven. Think cold, chive-spiked creamy ricotta. Now imagine both together in the same bite! Oh my, indeed ...

I serve the tomatoes schmeared on bread or DIY toasted pita chips but the combination also stands on its own, just try dipping a tomato into the cheese. It's messy but the bread doesn't distract from the warm/cool and acidic/creamy pleasure of each tomato/cheese bite.

And it's also wonderful tossed into hot pasta: hmm, speaking of tomorrow night's supper ...

This is one of my richest appetizers but to my taste, is worth every single delicious calorie! Add a glass of crisp chilled white wine and call it “dinner”!

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HERBED RICOTTA with
ROASTED CHERRY TOMATOES

Hands-on time: 15 minutes
Time to table: 60 minutes
Serves 4

THE TOMATOES
• 1 pound cherry tomatoes, preferably some red, some yellow
• 1 tablespoon olive oil
• 3 garlic cloves, smashed
• 1 bay leaf, torn in half
• Salt & pepper

THE RICOTTA
• 1 cup ricotta, either commercial or homemade (How to Make Homemade Ricotta, I use the Skinny Ricotta for this recipe)
• 1 tablespoon fresh chopped chives
• 1 teaspoon fresh thyme

• Additional chopped herbs
• Good bread for schmearing, sliced and toasted

THE TOMATOES Set oven to 325F/160C. In a bowl, stir together the tomatoes, oil, garlic, bay leaf and salt and pepper, until tomatoes are evenly coated with oil. (For a low-fat version, omit the tablespoon of oil but mist the tomatoes with olive oil.) Transfer to a rimmed baking sheet and into the oven (there’s no need to wait for it to finish preheating). Stirring once or twice, roast the tomatoes for 45 minutes or until most of the tomatoes are just starting to pop but remain firm. Discard the bay leaf.

THE RICOTTA While the tomatoes roast, stir together the ricotta and herbs until smooth and mound on a serving dish. Let rest at room temperature while the tomatoes roast.

SERVE IT UP! Top the ricotta with hot tomatoes, garlic and the roasting juices (don’t forget the roasting juices, they are lovely!) and garnish with additional fresh herbs. Serve with toasted bread slices or pita crisps. Serve while warm and enjoy!

ALANNA's TIPS This is an "appetizer to share" and easily served from a common dish plopped in the middle of the table. But for an elegant presentation, make up individual small plates garnished with fresh herbs, very pretty! Is homemade ricotta absolutely necessary? Nooooooo ... but it sure does make this extra special.

NUTRITION INFORMATION Per Serving (not including bread): 160 Calories; 11g Tot Fat; 6g Sat Fat; 31mg Cholesterol; 57mg Sodium; 7g Carb; 1g Fiber; 3g Sugar; 8g Protein. WEIGHT WATCHERS Old Points 4 & PointsPlus 4 & SmartPoints 6 & Freestyle 5 & myWW green 5 & blue 5 & purple 5

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PITA CRISPS

Split mini pitas in half and arrange rough-side up on a baking sheet. Mist with olive oil or cooking spray, then sprinkle with favorite dried herbs or spice blends or a little good salt. Bake until just crisp at 350F/180C. Where to find mini pitas? My favorite source is Trader Joe's.

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Creaminess + Tomatoes = Heaven

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~ more easy summer appetizer recipes ~

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Love-Love-Love Summer Tomatoes

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~ more tomato recipes ~
~ more easy summer recipes ~
from Kitchen Parade

~ my 12 favorite tomato recipes ~
from A Veggie Venture

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These Recipes Have Moved

For Homemade Ricotta
please see
~ Homemade Ricotta ~

For Easy Radish Spread
please see
~ Easy Easy Radish Spread ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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